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2 cups Fine Shirag Bulgor
1 lb. flank steak
2 cups water
½ tbsp salt
¼ tsp cumin |
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1 lb. extra lean ground beef
1 cup onions (finely chopped)
½ cup coarse ground pistachios
½ cup coarse ground walnuts
¼ cup pine nuts
1 tsp. salt
1 tsp. seven spices
½ tsp. red pepper
¼ tsp. black pepper
¼ tsp. allspice
¼ tsp. cumin |
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At medium heat put a small amount of water (¼ cup) in a pan and add the ground beef slowly, mixing constantly to evenly cook the beef so no lumps appear.
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Add onions and salt, mix thoroughly, lower heat and let simmer for 20 min. or until water is absorbed.
Add nuts and mix. Cook for another 8 min.
Add the spices and mix thoroughly. Cook for another 2 min. |
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Mix Fine Shirag Bulgor in 1 cup of water and let stand until water is absorbed.
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Dice flank steak, then in a food processor process the steak until is fluffy. |
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In a mixer combine the Fine Shirag Bulgor, salt and cumin.
Slowly add the steak, and the remaining water as needed. |
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Using an 11 inch diameter pan, lightly coat the surface with olive oil.
Divide the outer layer mixture into two equal portions.
Use one portion to make a flat layer in the pan (tip: have a small bowl of water close by to dip your fingers into to prevent sticking). |
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Add the filling as a middle layer. |
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Using the second portion, add the top layer. |
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Cut the finished product into shapes (squares or diamonds) |
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On each piece place a small piece of butter. |
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Cook at 350ºF for 30 min.
Let cool and serve. |
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